Use of ozone in oats drying
2023
Aboltins, Aivars | Palabinskis, Janis | Jansons, Roberts Vilis
The present article describes the drying of wet oats at different temperatures with ozonised and non-ozonised air. Experimental results show that moisture removal during drying of oats at temperature T = 21 °C is higher using ozonised air than non-ozonised air. Moreover, after a 4-hour drying process, it amounts to 1.6 g per kg of oats. Using heated air, the difference in moisture removal decreases. At the beginning of the drying process, a decrease in the temperature of the drying agent can be observed in the layer, which is caused by the removal of moisture from the surface of grains. By increasing the air temperature from 21 °C to 40 °C, in the first hour of drying, 12.6 more g·kgE−1 is removed than with unheated air, and in the second hour even more than 15 g·kgE−1. By increasing the drying temperature from 40–60 °C, this difference is much smaller – in the first hour only 3.5 g·kgE−1, in the second already more than 7.3 g·kgE−1. This could be explained by the fact that as the temperature increases, the thickness of the layer in which the drying process takes place increases. By processing the obtained experimental data, a relationship was obtained that connects the drying rate and temperature with the amount of moisture removed.
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Bibliographic information
Publisher Latvia University of Life Sciences and Technologies
ISSN 1691-5976This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies